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Grandma's Sweet and Tangy Bean Salad

ChristinaAB

"I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!"
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Ingredients

2 h 20 m servings 273 cals
Original recipe yields 10 servings

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Directions

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  1. Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
  2. Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
  3. Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

Nutrition Facts


Per Serving: 273 calories; 11.7 g fat; 40.4 g carbohydrates; 4.6 g protein; 0 mg cholesterol; 672 mg sodium. Full nutrition

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Reviews

Read all reviews 6
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Hubby loved this, I didn't boil the dressing (did'nt see the boiling part of instructions)just put the dressing together in a jar and shook it up.

This recipe is wonderful! You can add and subtract probably any or all of the vegetables as long as you follow the dressing recipe exactly. I think the secret to its wonderful flavor is bringi...

I have made this recipe numerous times and it is always a hit. I tend to marinade overnight and then pour it in the strainer to drain the extra fluid. I have gotten creative with ingredients add...

This recipe doesn't sound like it would be so delicious but it IS. My friend made it for a BBQ and I haven't been able to stop making it ever sense. Substitute Chickpeas for the wax beans. We...

Good combination of - I used frozen beans and corn, then added fresh onions, green pepper and cucumber. Nice and tangy!

I changed this up a bit - using Red Wine Vinegar and Maple Syrup instead of the White Vinegar and Sugar. Definitely better after 24 hours in the refrigerator. Definitely a good base recipe that ...